Melon~ Cucumber & Tomato Salad Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1/2 cup: Salad oil,
1/4 cup: Lemon or lime juice,
2 tsp: Sugar,
1/2 tsp: Salt,
1/4 tsp: Pepper,
1 tbsp: Finely chopped parsley,
1 tbsp: Finely chopped fresh mint,
1 small: Casaba or honeydew melon,
1 small: English cucumber, peeled if desired - thinly sliced
4 large: Firm-ripe tomatoes, peeled - cubed (abt. 2 lb)
Directions:
Combine oil, lemon juice, sugar, salt, pepper, parsley and mint. Mix
until well blended. If made ahead, cover and refrigerate until next
day.
About 1 hour before serving, cut melon in half; scoop out seeds. Cut
melon into thin wedges and remove rind.
In a salad bowl, combine melon, cucumber and tomatoes. Stir dressing
again; pour over salad and mix gently until well coated. Cover and
let stand at room temperature for about 45 minutes, stirring once or
twice.
Yield: 6 to 8 servings.
Nutritional analysis (per serving): 190 calories; 2 g protein; 18 g
carbohydrates; 14 g total fat; 0 mg cholesterol; and 159 mg sodium.
From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books
and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987.
Pg. 75. ISBN 0-376-02608-1. Electronic format by Cathy Harned.
Source from luhu.jp
until well blended. If made ahead, cover and refrigerate until next
day.
About 1 hour before serving, cut melon in half; scoop out seeds. Cut
melon into thin wedges and remove rind.
In a salad bowl, combine melon, cucumber and tomatoes. Stir dressing
again; pour over salad and mix gently until well coated. Cover and
let stand at room temperature for about 45 minutes, stirring once or
twice.
Yield: 6 to 8 servings.
Nutritional analysis (per serving): 190 calories; 2 g protein; 18 g
carbohydrates; 14 g total fat; 0 mg cholesterol; and 159 mg sodium.
From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books
and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987.
Pg. 75. ISBN 0-376-02608-1. Electronic format by Cathy Harned.
Source from luhu.jp